If you like the contrast of a soft, chewy center with a crunchy exterior, these Lemon Sugar Cookies are a winner.
Before baking, they are rolled in powdered sugar to create a beautiful crackled texture similar to a Lemon Crinkle Cookie. Each sweet bite delivers a lively burst of fresh lemon zest.
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This is my favorite summer picnic dessert cookie, not only because it’s full of fresh summer flavor but because Lemon Sugar Cookies are so easy to whip up in advance and a great no-refrigeration dessert treat, perfect for warm weather entertaining.
Along with homemade lemonade, they also make a very elegant seasonal nod to your spring picnics and Easter picnic brunches.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Shortening: Melted butter in the same quantity may be used instead.
- Turmeric: In this recipe, the turmeric does not change or add flavor to the cookies; it simply adds a pop of yellow color. A few drops of yellow food coloring may be used instead, or you can leave it out altogether. The cookies will have a slightly paler color.
- Enhancing Lemon Flavor: If you like a really zesty lemon cookie, there are two ways to boost the flavor:
- 1. Combine the lemon zest with granulated sugar before adding it to the butter in step 1 instead of step 2. This process helps to release the essential oils from the zest a little more, enriching the dough with a more intense lemon flavor and aroma.
- 2. You can add additional zest to the powdered sugar when you roll the dough balls before baking.
Step by Step Instructions
Step 1: Add butter, shortening, and sugar to the bowl of a stand mixer fitted with a paddle attachment or use a hand beater. Mix on high for 2-3 minutes until combined and fluffy.
Step 2: Add the powdered sugar and lemon zest and continue mixing for 30-45 seconds.
Step 3: Turn the mixer to medium speed and add eggs one at a time while mixing.
Step 4: Add vanilla, lemon juice, and salt – mixing until just combined.
Step 5: Add the flour and mix on low to medium until it just starts to incorporate—don’t overmix the dough at this point. Add baking powder, baking soda, and turmeric for color and mix until just combined.
Step 6: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
Step 7: While the dough is chilling, preheat the oven to 350F. Line a baking sheet with parchment paper and lightly spray with baking spray.
Step 8: Once the dough is chilled, remove it from the fridge. Scoop six dough balls, approximately half a tablespoon, and roll each in the powdered sugar. Roll them all a second time to ensure good coverage. Note: You can add a little extra lemon zest to the powdered sugar on the second roll for an extra pop of lemon flavor.
Step 9: Place the dough balls on the prepared baking sheet with 3″ space between them. Place the sheet in the preheated oven on the middle rack. Bake for 20 minutes or until the edges of the cookies just start to firm up and turn slightly golden.
Once baked, remove them from the oven and leave them to cool on a wire cooling rack. Repeat the process until all the dough is used.
Recipe FAQs
Yes, both the dough and baked cookies can be frozen. For the dough, shape it into balls and freeze on a baking sheet before transferring to a freezer bag. They can be frozen for up to 3 months and baked straight from the freezer with a slight adjustment in baking time. Baked cookies can also be frozen in an airtight container with layers separated by parchment paper. They thaw quickly at room temperature.
If your cookies are spreading too much, the issue might be that your dough is too warm, causing the butter to melt too quickly in the oven and spread. Chill your dough in the fridge for 20-30 minutes to firm up the butter, which helps control spreading during baking. Another potential cause could be expired leavening agents like baking powder or baking soda, which can result in flat cookies. If refreshing these ingredients doesn’t help, consider adding a bit more flour to the dough or slightly increasing the oven temperature.
Baked cookies should be stored in an airtight container at room temperature for optimal freshness, ideally consumed within 4-5 days. To prolong chewiness, adding a slice of bread to the container can help maintain moisture. If needed, you can also refrigerate them for up to a week.
Expert Tips
- Ingredients at Room Temperature. Ensure all ingredients, especially the butter, are at room temperature for uniform dough consistency. The butter should be soft enough to indent with your finger, but not so soft that it collapses.
- Creaming the Butter and Sugar: Always thoroughly cream the butter and sugar for at least 2-3 minutes. This step is crucial for incorporating air, ensuring the cookies are nice and light. Skimping on this time can compromise the desired texture of the cookies.
- Don’t Overmix the Flour: Once the flour mixture is added, be sure not to overmix, as it will cause the gluten to overdevelop, resulting in crumbly cookies.
- Don’t Scrimp on Chill Time: Chilling the dough helps prevent the cookies from spreading too much and makes it easier to handle the dough when rolling into balls. If your dough is around room temperature, it’s too warm.
- Use Cool Pans. If you’re baking multiple batches, allow your baking pans to cool completely before adding new dough. This prevents the cookies from starting to bake prematurely.
Related Recipes
Did you try these Lemon Sugar Cookies?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Chewy Lemon Sugar Cookies
Ingredients
- ¾ cup butter - room temperature
- ⅓ cup shortening
- 2 cup sugar
- ½ cup powdered sugar
- 2 tablespoon lemon zest
- 3 eggs - 2 whole eggs and 1 yolk
- ½ teaspoon vanilla
- 1½ tablespoons lemon juice
- 1 teaspoon salt
- 3 ½ cups flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon turmeric - optional for color
- ¼ cup Powdered sugar for rolling
Instructions
- Add butter, shortening, and sugar to the bowl of a stand mixer fitted with a paddle attachment or use a hand beater. Mix on high for 2-3 minutes until combined and fluffy.
- Add the powdered sugar and lemon zest and continue mixing for 30-45 seconds.
- Turn the mixer to medium speed and add eggs one at a time while mixing.
- Add vanilla, lemon juice, and salt, mixing until combined.
- Add the flour and mix on low to medium until it just starts to incorporate—don’t overmix the dough at this point. Add baking powder, baking soda, and turmeric for color and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- While the dough is chilling, preheat the oven to 350F. Line a baking sheet with parchment paper and lightly spray with baking spray.
- Once the dough is chilled, remove it from the fridge. Scoop six dough balls, approximately half a tablespoon, and roll each in the powdered sugar. Roll them all a second time to ensure good coverage. Note: You can add a little extra lemon zest to the powdered sugar on the second roll for an extra pop of lemon flavor.
- Place the dough balls on the prepared baking sheet with 3″ space between them. Place the sheet in the preheated oven on the middle rack. Bake for 20 minutes or until the edges of the cookies just start to firm up and turn slightly golden.
- Once baked, remove the cookies from the oven and let them cool on a wire cooling rack. Repeat the process until all the dough is used.
Notes
- Shortening: Melted butter, in the same quantity may be used instead.
- Turmeric: The tumeric does not change or add flavor to the cookies; it simply adds a pop of yellow color. A few drops of yellow food coloring may be used instead, or you can leave it out altogether. The cookies will have a slightly paler color.
- Enhancing Lemon Flavor: If you like a really zesty lemon cookie, there are two ways to boost the flavor:
- 1. Combine the lemon zest with granulated sugar before adding it to the butter in step 1 instead of step 2. This process helps to release the essential oils from the zest a little more, enriching the dough with a more intense lemon flavor and aroma.
- 2. You can add additional zest to the powdered sugar when you roll the dough balls before baking.
- Ingredients at Room Temperature. Ensure all ingredients, especially the butter, are at room temperature for uniform dough consistency.
- Creaming the Butter and Sugar: Always thoroughly cream the butter and sugar for at least 2-3 minutes.
- Don’t Overmix the Flour: Once the flour mixture is added, be sure not to overmix, as it will cause the gluten to overdevelop, resulting in crumbly cookies.
- Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much and makes it easier to handle the dough when rolling into balls. If your dough is around room temperature, it’s too warm.
- Use Cool Pans. If you’re baking multiple batches, allow your baking pans to cool completely before adding new dough. This prevents the cookies from starting to bake prematurely.
aliyyah ebrahim
a perfect Lemon cookie for all year around, thank you so much for sharing
great for Picnic, Travel and Snacks
best regards
Aliyyah
Toronto,Cannada